Caramel mocha cheesecake Recipe

How to make it

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• Preheat oven to 350F degrees.
• . Set baking racks to middle and bottom positions in oven and place a 9"x13" pan half-filled with water on bottom shelf. (the moisture aids in keeping the cheesecake from splitting)
• In food processor, pulse Oreos with butter until white filling disappears; press into bottom of a springform that has been sprayed with cooking spray.
• Bake 5 minutes at 350F degrees.
• . In a food processor set to low, cream sugar with cream cheese and coffee liqueur. Note: Mix well, but do not incorporate any air.
• . Add in whipping cream and melted chocolate.
• . Add one egg at a time, scraping sides down before, during, and after; pour into the pan and tap it gently to remove any air bubbles.
• . Bake on center rack, above the water-filed pan, at 350F for 15 minutes, then at 275F degrees for 20 minutes.
• Turn oven off and leave cheesecake in oven undisturbed for 30 minutes.
• . Remove from oven, but DO NOT REMOVE springform. Immediately separate cheesecake from sides of pan by carefully running a thin blade sharp knife around the cheesecake.
• . Cool to room temperature, cover and refrigerate at least 2 hours.
• . In small saucepan over medium heat, bring an entire jar of caramel ice cream topping to a boil; reduce heat slightly to achieve a gentle boil and let it go for approximately 5 minutes.
• This makes the caramel stiffer, like soft ball stage.
• Cool slightly, glaze just the top of the cheese cake, cover and refrigerate at least 2 hours.
• Remove springform.
• . Place chocolate chips in a mixing bowl.
• In a small heavy saucepan bring cream, sugar, and butter just to boil, stirring constantly.
• Pour over chocolate chips and stir GENTLY until smooth
• . Note: Do not incorporate any air — stirring in only ONE direction will hold down the air bubbles). Spread over sides and top of chilled cheesecake.